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FILLET OF SOLE À LA MOUQUIN

(Fish) - (The International Jewish Cook Book)







Thoroughly wash and pick over a pound of spinach, put it over the fire
with no more water than clings to the leaves and cook for ten minutes;
at the end of that time drain the spinach and chop it fine. Have ready
thin fillets of flounder, halibut, or whitefish. Cover them with
acidulated warm water--a slice of lemon in the water is all that is
wanted, and add a slice of onion, a sprig of parsley and a bit of bay
leaf. Simmer for ten minutes and drain. Put the minced spinach into the
bottom of the buttered baking-dish, arrange the fillets on it, cover
with a cream sauce to which a tablespoon of grated cheese has been
added, and brown in the oven.











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